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Juhart J, Medic A, Jakopic J, Veberic R, Hudina M, Stampar F. Using HPLC-MS/MS to Determine the Loss of Primary and Secondary Metabolites in the Dehydration Process of Apple Slices. Foods 2023; 12:foods12061201. [PMID: 36981128 PMCID: PMC10048165 DOI: 10.3390/foods12061201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 02/28/2023] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
The aim of this study was to compare peeled and unpeeled dehydrated apple slices of the red-fleshed ‘Baya Marisa’ and the white-fleshed ‘Golden Delicious’, to analyze the difference in the content of sugars, organic acids, and phenolic compounds during the heat process of dehydration, and to compare it with our previous study on fresh apples of the same cultivar. The purpose of these study was to see how many primary and secondary metabolites are lost in the dehydration process to better understand what is ingested by consumers in terms of nutritional value. A total of 30 phenolic compounds were identified and quantified, some of them for the first time. The total analyzed phenolic content (TAPC) of the unpeeled dehydrated apple slices was 1.7 times higher in ‘Golden Delicious’ than in ‘Baya Marisa’. The unpeeled dehydrated apple slices of ‘Golden Delicious’ had higher total hydroxycinnamic acid (2.7×) and dihydrochalcone (1.2×) content. The peeled dehydrated apple slices of ‘Baya Marisa’ had higher total dihydrochalcone (2.2×) and total flavanol (2.2×) content compared to ‘Golden Delicious’. The content of citric and malic acids was higher in the unpeeled and peeled dehydrated apple slices of ‘Baya Marisa’, compared to ‘Golden Delicious’. The content of ascorbic acid was higher in the unpeeled (1.6×) and peeled (1.8×) dried apple slices of ‘Baya Marisa’. The content of fructose and glucose was 1.4 times higher in the unpeeled dried apple slices of ‘Golden Delicious’.
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Oztuna Taner O, Ekici L, Akyuz L. CMC-based edible coating composite films from Brewer's spent grain waste: a novel approach for the fresh strawberry package. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04490-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Ehtesham Nia A, Taghipour S, Siahmansour S. Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4085-4096. [PMID: 36193363 PMCID: PMC9525516 DOI: 10.1007/s13197-022-05461-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2022] [Accepted: 04/03/2022] [Indexed: 06/16/2023]
Abstract
Abstract Bioactive compounds and quality were determined in table grape (Vitis vinifera cv. 'Yaghouti') at storage period after treatment with 2.0 and 3.0 mM putrescine (PUT) and 1:25 and 1:33 Aloe vera gel (AVG). The PUT treatments were given by foliar application on the tree and followed by AVG immersion then storage up to 36 days at 4 ± 0.5 °C. Both treatments retained significantly higher firmness, ascorbic acid, anthocyanin, antioxidant, phenolic content, and sensory attributes as compared with control berries under the storage conditions. Combined application of PUT + AVG showed a better response in retaining vitamin C, total antioxidants, phenolic contents, organoleptic evaluation, enzymes, and fruit firmness than only treated berries with PUT or AVG or untreated berries. The impacts of PUT2.0 mM + AVG 25% treatments were found more pronounced after 36 days of storage in bioactive compounds and sensory attributes. Graphical abstract
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Affiliation(s)
- Abdollah Ehtesham Nia
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
| | - Shirin Taghipour
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
| | - Sara Siahmansour
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
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4
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Jafari R, Zandi M, Ganjloo A. Effect of gelatin‐ alginate coating containing anise (
Pimpinella anisum
L.) essential oil on physicochemical and visual properties of zucchini
(Cucurbita pepo
L.
)
fruit during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Roya Jafari
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Mohsen Zandi
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Ali Ganjloo
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
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Exploring thermosonication as non-chemical disinfection technology for strawberries. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03913-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
AbstractThe scope of this work was to study the efficacy of the combination of sonication at 35 or 130 kHz with three temperature treatments: 20, 50 and 55 ºC, on the population of artificially inoculated Listeria innocua in strawberries, and on their overall quality. Prior in vitro results showed that temperature was the main factor in decreasing L. innocua population: a maximum of 3.8 log reductions was obtained with sonication at 130 kHz and 55 ºC for 15 min Treatments combining—or not—sonication at 130 kHz with mild temperatures (50 and 55 ºC) for 5 or 10 min were able to decrease about 3 log units of artificially inoculated L. innocua in strawberries and about 2 log units of total aerobic mesophilic and yeasts and molds populations naturally occurring in strawberries. Thermosonication treatments did not exert a detrimental impact on fruit quality, except for those at the higher temperatures and times, which caused a change in color to more purplish and a little softening of the strawberries, which were proposed to be assessed for further processing other than fresh commercialization. Overall, the impact of sonication in fresh strawberries needs to be further investigated to find the adequate conditions to enhance the effects of temperature itself.
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Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches. Foods 2021; 10:foods10112630. [PMID: 34828909 PMCID: PMC8619176 DOI: 10.3390/foods10112630] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 01/20/2023] Open
Abstract
Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps ("hurdles") have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.
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7
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Rivero R, Archaina D, Sosa N, Schebor C. Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110894] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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8
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Baykuş G, Akgün MP, Unluturk S. Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and lemon juice. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102572] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Cui WS, Zhang Q, Zhao XH. Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry ( Morus nigra L.) using water and ethanol–water solvents. RSC Adv 2020; 10:30415-30427. [PMID: 35516035 PMCID: PMC9056280 DOI: 10.1039/d0ra05598k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Accepted: 08/12/2020] [Indexed: 12/23/2022] Open
Abstract
Black mulberry (Morus nigra L.) is an edible fruit with various health functions in the body. In this study, the lyophilized black mulberry was extracted using water and 75% (v/v) ethanol–water, respectively; afterwards, the soluble extracts were subjected to these treatments like ethanol removal, heat treatment at 100 °C for various times, or activated carbon-mediated dephenolization. The assaying results indicated that the used heat treatment led to decreased anthocyanin but increased total phenol and flavonoid contents for the water- and ethanol-extracts, while the dephenolized extracts after the heat treatment also had increased total phenol and flavonoid contents. The performed heat treatment decreased anti-oxidative activities of the water- and ethanol-extracts, resulting in reduced scavenging activities to the DPPH and hydroxyl radicals and lower reducing power for Fe(iii) ions. However, the results from cell experiments also demonstrated that the heat treatment at 100 °C for 45 min caused the water- and ethanol-extracts or dephenolized extracts with higher anti-cancer activity against human colon cancer HCT-116 cells. Overall, the heated extracts were more effective than the unheated counterparts to inhibit cell growth, alter cell morphology, generate more intracellular reactive oxygen species, enhance intracellular Ca2+ level, and reduce mitochondrial membrane potential of the cells. It is thereby concluded that the heat treatment of black mulberry might reduce its anti-oxidation but increase its anti-colon cancer effect due to the occurrence of the Maillard reaction and other unidentified reactions, which will deepen our present knowledge and provide a scientific basis to optimize storage or processing conditions of plant-based foods. Heat treatment of water/ethanol extracts of black mulberry decreased anti-oxidation but increased total phenol content and anti-colon cancer effect in HCT-116 cells.![]()
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Affiliation(s)
- Wen-Si Cui
- School of Biology and Food Engineering
- Guangdong University of Petrochemical Technology
- 525000 Maoming
- PR China
- Key Laboratory of Dairy Science
| | - Qiang Zhang
- School of Biology and Food Engineering
- Guangdong University of Petrochemical Technology
- 525000 Maoming
- PR China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering
- Guangdong University of Petrochemical Technology
- 525000 Maoming
- PR China
- Key Laboratory of Dairy Science
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10
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Changes of the stability and bioactivity of quercetin and myricetin in BGC-823 cells in response to heat treatment and Fe2+/Cu2+ addition. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00250-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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11
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Schroeter B, Bettermann S, Semken H, Melchin T, Weitzel HP, Pauer W. Kinetic Description of Ascorbic Acid Decomposition in Redox Initiator Systems for Polymerization Processes. Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.9b00710] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Baldur Schroeter
- Institute for Technical and Macromolecular Chemistry, University of Hamburg, Bundesstraße 45, 20146 Hamburg, Germany
| | - Sven Bettermann
- Institute for Technical and Macromolecular Chemistry, University of Hamburg, Bundesstraße 45, 20146 Hamburg, Germany
| | - Henning Semken
- Institute for Technical and Macromolecular Chemistry, University of Hamburg, Bundesstraße 45, 20146 Hamburg, Germany
| | - Timo Melchin
- Wacker Chemie AG, Johannes-Hess-Strasse 24, 84489 Burghausen, Germany
| | | | - Werner Pauer
- Institute for Technical and Macromolecular Chemistry, University of Hamburg, Bundesstraße 45, 20146 Hamburg, Germany
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12
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Zhang L, Wang L, Zeng X, Chen R, Yang S, Pan S. Comparative transcriptome analysis reveals fruit discoloration mechanisms in postharvest strawberries in response to high ambient temperature. FOOD CHEMISTRY-X 2019; 2:100025. [PMID: 31432012 PMCID: PMC6694852 DOI: 10.1016/j.fochx.2019.100025] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 04/18/2019] [Accepted: 04/23/2019] [Indexed: 01/04/2023]
Abstract
The aim of this study was to examine both physiological and molecular evidences related to fruit discoloration in postharvest strawberries under high ambient temperature. The results showed the total anthocyanin and their main components in the strawberries under 35 °C were greatly increased due to the significant up-regulations of anthocyanin biosynthetic genes and transportation genes. High ambient temperature greatly improved the activities of peroxidase (POD) and enhanced gene expressions of POD3, POD6 and POD63. At the same time, high storage temperature activated laccase genes expression including laccase-9 and laccase-14, which was closely related to anthocyanin degradation. Levels of reactive oxygen species (ROS) metabolism were also increased under high ambient temperature at transcript levels. Therefore, we concluded that high ambient temperature could enhance anthocyanin accumulation and degradation at the same time, which maybe the main reasons for the fruits discoloration of postharvest strawberries under high ambient temperature.
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Affiliation(s)
- Liping Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Lu Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Xiangguo Zeng
- Economic Crop Research Institute, Hubei Academy of Agricultural Sciences, PR China
| | - Ruixu Chen
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Shuzhen Yang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
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13
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Chaudhry MM, Amodio ML, Babellahi F, de Chiara ML, Amigo Rubio JM, Colelli G. Hyperspectral imaging and multivariate accelerated shelf life testing (MASLT) approach for determining shelf life of rocket leaves. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light. Journal of Food Science and Technology 2018; 56:30-39. [PMID: 30728544 DOI: 10.1007/s13197-018-3434-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/07/2018] [Accepted: 09/11/2018] [Indexed: 10/27/2022]
Abstract
In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice at 3 different distances (5, 8, 13 cm) from the quartz window of the xenon lamp for 5 different times (5, 15, 30, 45, 60 s). The pH, total acidity (% lactic acid), monomeric anthocyanin content, color density, hue, brightness, and percent color components (yellow, red, and blue) of turnip juice changed significantly after PUV-light treatments at each level. The maximum degradation of anthocyanin after PUV-light treatments was found to be about 63%. The anthocyanin degradation, brightness, yellow and blue color (%) increased, while red color (%) decreased with longer treatment time and shorter distance. The degradation of monomeric anthocyanins in turnip juice exposed to PUV light was described by the Weibull model (R2 0.982-0.998, RMSE 0.087-0.133) more accurately than the first-order kinetics (R2 0.906-0.992, RMSE 0.071-0.192).
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15
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Wang W, Hu W, Ding T, Ye X, Liu D. Shelf‐life prediction of strawberry at different temperatures during storage using kinetic analysis and model development. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13693] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenjun Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Department of Food Science and Human Nutrition University of Illinois at Urbana‐Champaign Urbana Illinois
| | - Weixin Hu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Tian Ding
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing Fuli Institute of Food Science, Zhejiang University Hangzhou China
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16
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He Y, Bose SK, Wang W, Jia X, Lu H, Yin H. Pre-Harvest Treatment of Chitosan Oligosaccharides Improved Strawberry Fruit Quality. Int J Mol Sci 2018; 19:ijms19082194. [PMID: 30060488 PMCID: PMC6121239 DOI: 10.3390/ijms19082194] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 07/24/2018] [Accepted: 07/25/2018] [Indexed: 11/30/2022] Open
Abstract
Chitosan oligosaccharide (COS), derived through hydrolysis of chitosan, has been proved to be an effective plant immunity elicitor, eco-friendly, and easily soluble in water, and influenced several secondary metabolites content to improve fruit qualities. COS are widely used in agriculture to improve the defense response in plants. The purpose of this study was to investigate the pre-harvest treatment effect of COS on the quality of strawberry (Fragaria × ananassa cv.qingxiang). COS was dissolved in distilled water at a concentration of 50 mg·L−1 and sprayed at four different growth stages of strawberry plants, namely seedling stage, before flowering, fruit coloring (the stage of fruit from white to red) and full bloom. Uniform size, shape, color, without any visible damage, and disease-free fruits were harvested for determining the quality. The results showed that the fruit firmness, viscosity, lignin, sugars, protein, total soluble solid, and titratable acidity content increased in COS-treated fruits compared to control. In addition, COS pre-harvest treatment had a positive effect on anthocyanin, total phenol, flavonoid, vitamin C content and DPPH(2,2-diphenyl-1-picrylhydrazyl) scavenging activity of strawberry. Moreover, COS also increased the cell wall composition and regulated gene expression of some important enzymes involved in ethylene compound biosynthesis and cell wall degradation. The finding of this study suggests that pre-harvest application of COS is very useful for improving quality and antioxidant capacity of strawberry.
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Affiliation(s)
- Yanqiu He
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
- Dalian Ocean University, 52# Heishijiao Street, Shahekou District, Dalian 116023, China.
| | - Santosh Kumar Bose
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
| | - Wenxia Wang
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
| | - Xiaochen Jia
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
| | - Hang Lu
- Dalian Ocean University, 52# Heishijiao Street, Shahekou District, Dalian 116023, China.
| | - Heng Yin
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
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17
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Abstract
The labels currently used on food and beverage products only provide consumers with a rough guide to their expected shelf lives because they assume that a product only experiences a limited range of predefined handling and storage conditions. These static labels do not take into consideration conditions that might shorten a product's shelf life (such as temperature abuse), which can lead to problems associated with food safety and waste. Advances in shelf-life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Selection of appropriate kinetic models and data-analysis techniques is essential to predict shelf life, to account for variability in environmental conditions, and to allow real-time monitoring. Novel analytical tools to determine safety and quality attributes in situ coupled with modern tracking technologies and appropriate predictive tools have the potential to provide accurate estimations of the remaining shelf life of a food product in real time. This review summarizes the necessary steps to attain a transition from open labeling to real-time shelf-life measurements.
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Affiliation(s)
- Maria G Corradini
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA;
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18
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Peleg M. Theoretical study of aerobic vitamin C loss kinetics during commercial heat preservation and storage. Food Res Int 2017; 102:246-255. [DOI: 10.1016/j.foodres.2017.10.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 10/05/2017] [Accepted: 10/06/2017] [Indexed: 10/18/2022]
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19
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Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1996-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Peleg M, Normand MD, Dixon WR, Goulette TR. Modeling the degradation kinetics of ascorbic acid. Crit Rev Food Sci Nutr 2017; 58:1478-1494. [DOI: 10.1080/10408398.2016.1264360] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Micha Peleg
- Department of Food Science, Chenoweth Laboratories, University of Massachusetts, Amherst, MA, USA
| | - Mark D. Normand
- Department of Food Science, Chenoweth Laboratories, University of Massachusetts, Amherst, MA, USA
| | - William R. Dixon
- Department of Food Science, Chenoweth Laboratories, University of Massachusetts, Amherst, MA, USA
| | - Timothy R. Goulette
- Department of Food Science, Chenoweth Laboratories, University of Massachusetts, Amherst, MA, USA
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21
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Impact of storage on phytochemicals and milk proteins in peach yoghurt. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9562-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Calligaris S, Manzocco L, Anese M, Nicoli MC. Shelf-life Assessment of Food Undergoing Oxidation-A Review. Crit Rev Food Sci Nutr 2017; 56:1903-12. [PMID: 25746427 DOI: 10.1080/10408398.2013.807222] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Oxidation is the most common event leading to the end of shelf life of microbiologically stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product will last before it becomes oxidized to an unacceptable level to the consumers. Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs.
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Affiliation(s)
- Sonia Calligaris
- a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy
| | - Lara Manzocco
- a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy
| | - Monica Anese
- a Dipartimento di Scienze degli Alimenti , Università di Udine , Udine , Italy
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23
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Wang B, Wang J, Zhao XH. In vitroActivities of the Four Structurally Similar Flavonols Weakened by the Prior Thermal and Oxidative Treatments to a Human Colorectal Cancer Line. J Food Biochem 2016. [DOI: 10.1111/jfbc.12310] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Bo Wang
- Key Laboratory of Dairy Science, Ministry of Education; Northeast Agricultural University; Harbin 150030 PR China
- College of Pharmacy, Heilongjiang University of Chinese Medicine; Harbin PR China
| | - Jing Wang
- Key Laboratory of Dairy Science, Ministry of Education; Northeast Agricultural University; Harbin 150030 PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education; Northeast Agricultural University; Harbin 150030 PR China
- Synergetic Innovation Center of Food Safety and Nutrition; Northeast Agricultural University; Harbin 150030 PR China
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24
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Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.01.001] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Nayak B, Liu RH, Tang J. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review. Crit Rev Food Sci Nutr 2016; 55:887-919. [PMID: 24915381 DOI: 10.1080/10408398.2011.654142] [Citation(s) in RCA: 219] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.
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Affiliation(s)
- Balunkeswar Nayak
- a Department of Food Science and Technology , University of Nebraska , Lincoln , NE , USA
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Broznić D, Jurešić GČ, Milin Č. Involvement of α-, γ- and δ-Tocopherol Isomers from
Pumpkin ( Cucurbita pepo L.) Seed Oil or Oil Mixtures in
the Biphasic DPPH˙ Disappearance Kinetics. Food Technol Biotechnol 2016; 54:200-210. [PMID: 27904410 DOI: 10.17113/ftb.54.02.16.4063] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The antioxidant activity of three types of pumpkin seed oil or oil mixtures (cold- -pressed, produced from roasted seed paste and salad) produced in the northern part of Croatia and the kinetics of their behaviour as free radical scavengers were investigated using DPPH˙. In addition, the involvement of oil tocopherol isomers (α-, γ- and δ-) in different steps of DPPH˙ disappearance and their impact on the rate of reaction were analysed. The kinetics of DPPH˙ disappearance is a two-step process. In the first step, rapid disappearance of DPPH˙ occurs during the first 11 min of the reaction, depending on the oil type, followed by a slower decline in the second step. To describe DPPH˙ disappearance kinetics, six mathematical models (mono- and biphasic) were tested. Our findings showed that γ- and δ-tocopherols affected DPPH˙ disappearance during the first step, and α-tocopherol in the second step of the reaction. Moreover, α-tocopherol demonstrated 30 times higher antioxidant activity than γ- and δ-tocopherols. The results indicated the biphasic double-exponential behaviour of DPPH˙ disappearance in oil samples, due to the complexity of reactions that involve different tocopherol isomers and proceed through different chemical pathways.
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Affiliation(s)
- Dalibor Broznić
- Department of Chemistry and Biochemistry, Faculty of Medicine, University of Rijeka,
Braće Branchetta 20, HR-51000 Rijeka, Croatia
| | - Gordana Čanadi Jurešić
- Department of Chemistry and Biochemistry, Faculty of Medicine, University of Rijeka,
Braće Branchetta 20, HR-51000 Rijeka, Croatia
| | - Čedomila Milin
- Department of Chemistry and Biochemistry, Faculty of Medicine, University of Rijeka,
Braće Branchetta 20, HR-51000 Rijeka, Croatia
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de Bruijn J, Rivas F, Rodriguez Y, Loyola C, Flores A, Melin P, Borquez R. Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12691] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Johannes de Bruijn
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Fernando Rivas
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Yeaninna Rodriguez
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Cristina Loyola
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Adan Flores
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Pedro Melin
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Rodrigo Borquez
- Department of Chemical Engineering; University of Concepción; Concepción Chile
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29
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Sari F. The Copigmentation Effect of Different Phenolic Acids on B
erberis crataegina
Anthocyanins. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12619] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ferda Sari
- Department of Food Engineering; Faculty of Engineering; Cumhuriyet University; 58140 Sivas Turkey
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30
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Remini H, Mertz C, Belbahi A, Achir N, Dornier M, Madani K. Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food Chem 2015; 173:665-73. [DOI: 10.1016/j.foodchem.2014.10.069] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Revised: 10/09/2014] [Accepted: 10/14/2014] [Indexed: 10/24/2022]
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31
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Amodio M, Derossi A, Mastrandrea L, Colelli G. A study of the estimated shelf life of fresh rocket using a non-linear model. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.030] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purées. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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Kokkinidou S, Floros JD, LaBorde LF. Kinetics of the thermal degradation of patulin in the presence of ascorbic acid. J Food Sci 2013; 79:T108-14. [PMID: 24279387 DOI: 10.1111/1750-3841.12316] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Accepted: 10/14/2013] [Indexed: 01/20/2023]
Abstract
Degradation of the mycotoxin patulin between 25 and 85 °C without and with added ascorbic acid was studied, and the effectiveness of linear and nonlinear models for predicting reaction rates was compared. In agreement with previous reports, ascorbic acid significantly increased (P ≤ 0.05) the rate of patulin degradation at all temperatures studied. The data for patulin degradation in the absence of ascorbic acid were adequately modeled using a zero-order linear kinetic model. However, the predictive abilities of zero and higher-order linear models were not adequate to describe the more complex reactions that likely occurred when ascorbic acid was added. In contrast, the nonlinear Weibull model adequately described the patulin-ascorbic acid reaction throughout the temperature range studied. Zero-order rate constants and Weibull scale values for each of the respective reactions followed the Arrhenius law. Activation energies of 58.7 ± 3.9 and 29.6 ± 1.9 kJ mol⁻¹ for the reaction without and with ascorbic acid, respectively, confirmed decreased patulin stability in the presence of ascorbic acid and suggested that the mechanisms for the 2 degradation reactions were different.
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Affiliation(s)
- S Kokkinidou
- Dept. of Food Science and Nutrition, Univ. of Minnesota, St. Paul, MN, 55108, U.S.A
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34
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Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.05.003] [Citation(s) in RCA: 70] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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35
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Kim M, Choe E. Stability of anthocyanins and sugars during heating for low sugar meoru (Vitis coignetiea) jam-making under singlet oxygen. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0126-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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36
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Van de Velde F, Piagentini AM, Güemes DR, Pirovani ME. Modelling changes in anthocyanins, total vitamin C and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12047] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Andrea M. Piagentini
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829; Santa Fe; 3000; Argentina
| | - Daniel R. Güemes
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829; Santa Fe; 3000; Argentina
| | - María E. Pirovani
- Instituto de Tecnología de Alimentos; Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santiago del Estero 2829; Santa Fe; 3000; Argentina
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37
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Syamaladevi RM, Lu X, Sablani SS, Insan SK, Adhikari A, Killinger K, Rasco B, Dhingra A, Bandyopadhyay A, Annapure U. Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of Fruit Surface Characteristics. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0989-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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Jiang L, Zheng H, Lu H. Use of Linear and Weibull Functions to Model Ascorbic Acid Degradation in Chinese Winter Jujube during Postharvest Storage in Light and Dark Conditions. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12040] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Lingling Jiang
- College of Chemistry and Life Science; Zhejiang Normal University; Jinhua 321004 China
| | - Hong Zheng
- College of Chemistry and Life Science; Zhejiang Normal University; Jinhua 321004 China
| | - Hongfei Lu
- College of Chemistry and Life Science; Zhejiang Normal University; Jinhua 321004 China
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Ahmed L, Patras A, Martin-Diana AB, Rico D, Barry-Ryan C. The effect of delactosed whey permeate on phytochemical content of canned tomatoes. Food Chem 2012; 134:2249-56. [PMID: 23442681 DOI: 10.1016/j.foodchem.2012.04.104] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2011] [Revised: 02/15/2012] [Accepted: 04/17/2012] [Indexed: 11/28/2022]
Abstract
The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F(0)) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p<0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of DWP treated tomatoes was higher (7%) than the control at the end of storage. The firmness in DWP-treated fruits was around 40% higher than that in control. All the parameters decreased significantly (p<0.05) during storage except lycopene and total phenols. Lycopene content showed no significant change and total phenols increased during storage. The changes in ascorbic acid, antioxidant activity and texture were fitted well to Weibull kinetic models with high coefficients of determination (R(2)) and low RMSE (root mean sum of squared error). The results clearly indicate that DWP enhanced the retention of antioxidant compounds in tomatoes during storage.
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Affiliation(s)
- Lubna Ahmed
- School of Food Science and Environmental Health, Dublin Institute of Technology (DIT), Cathal Brugha Street, Dublin 1, Ireland.
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40
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Wang Y, Liu F, Cao X, Chen F, Hu X, Liao X. Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.07.006] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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41
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Das Purkayastha M, Kalita D, Mahnot NK, Mahanta CL, Mandal M, Chaudhuri MK. Effect of l-ascorbic acid addition on the quality attributes of micro-filtered coconut water stored at 4°C. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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42
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Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.01.013] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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43
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44
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Calligaris S, Manzocco L, Lagazio C. Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators. FOOD PRESERVATION TECHNOLOGY 2012. [DOI: 10.1201/b11871-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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45
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Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü A, Martín-Belloso O. Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10034-10043. [PMID: 21846104 DOI: 10.1021/jf2011497] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effect of high-intensity pulsed electric fields (HIPEF) or thermal processes and refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages containing fruit juices and whole (FJ-WM) or skim milk (FJ-SM) was assessed. Peroxidase (POD) and lipoxygenase (LOX) inactivation as well as color changes were also studied. High vitamin C retention was observed in HIPEF and thermally treated beverages, but a significant depletion of the vitamin during storage occurred, which was correlated with antioxidant capacity. HIPEF treatment did not affect the concentration of group B vitamins, which also remained constant over time, but thermally treated beverages showed lower riboflavin (vitamin B2) concentration. With regard to enzyme activity, thermal processing was more effective than HIPEF on POD and LOX inactivation. The color of the beverages was maintained after HIPEF processing and during storage. Consequently, HIPEF processing could be a feasible technology to attain beverages with fruit juices and milk with high vitamin content and antioxidant potential.
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Affiliation(s)
- Laura Salvia-Trujillo
- Department of Food Technology, University of Lleida, Avinguda Alcalde Rovira Roure 191, 25198 Lleida, Spain
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46
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Effect of Pre-treatment and Drying Method on Colour Degradation Kinetics of Dried Salak Fruit During Storage. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0647-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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47
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Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG. Stability of Anthocyanins in Frozen and Freeze-Dried Raspberries during Long-Term Storage: In Relation to Glass Transition. J Food Sci 2011; 76:E414-21. [DOI: 10.1111/j.1750-3841.2011.02249.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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48
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Zheng H, Lu H. Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.023] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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49
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Zheng H, Jiang L, Lou H, Hu Y, Kong X, Lu H. Application of artificial neural network (ANN) and partial least-squares regression (PLSR) to predict the changes of anthocyanins, ascorbic acid, Total phenols, flavonoids, and antioxidant activity during storage of red bayberry juice based on fractal analysis and red, green, and blue (RGB) intensity values. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:592-600. [PMID: 21190362 DOI: 10.1021/jf1032476] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Artificial neural network (ANN) and partial least-squares regression (PLSR) models were developed to predict the changes of anthocyanin (AC), ascorbic acid (AA), total phenols (TP), total flavonoid (TF), and DPPH radical scavenging activity (SA) in bayberry juice during storage based on fractal analysis (FA) and red, green, and blue (RGB) intensity values. The results show the root mean squared error (RMSE) of ANN-FA decreased 2.44 and 12.45% for AC (RMSE = 18.673 mg/100 mL, R(2) = 0.939) and AA (RMSE = 8.694 mg/100 mL, R(2) = 0.935) compared with PLSR-RGB, respectively. In addition, PLSR-FA (RMSE = 5.966%, R(2) = 0.958) showed a 12.01% decrease in the RMSE compared with PLSR-RGB for predicting SA. For the prediction of TP and TF, however, both models showed poor performances based on FA and RGB. Therefore, ANN and PLSR combined with FA may be a potential method for quality evaluation of bayberry juice during processing, storage, and distribution, but the selection of the most adequate model is of great importance to predict different nutritional components.
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Affiliation(s)
- Hong Zheng
- College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321004, China
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50
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Oms-Oliu G, Odriozola-Serrano I, Soliva-Fortuny R, Martín-Belloso O. Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.04.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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